RECIPE FOR STUFFED SHELLS WITH CHEESE RECIPES

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STUFFED SHELLS WITH ARRABBIATA SAUCE RECIPE | GIADA DE ...



Stuffed Shells with Arrabbiata Sauce Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
2 tablespoons olive oil, plus extra for greasing baking sheet
6 ounces thinly sliced pancetta, diced
2 teaspoons dried crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce
2 (15-ounce) containers whole milk ricotta cheese
1 1/3 cups grated Parmesan
4 large egg yolks
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh mint leaves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup shredded mozzarella cheese

Steps:

  • Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
  • Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.
  • Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
  • In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
  • Preheat the oven to 350 degrees F.
  • Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
  • Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

SPINACH STUFFED SHELLS RECIPE (WITH FRESH OR FROZEN ...



Spinach Stuffed Shells Recipe (with Fresh or Frozen ... image

These cheesy vegetarian stuffed shells can be made with either fresh or frozen spinach, depending on what is convenient for you.

Provided by Sheela Prakash

Categories     Main dish    Dinner    Pasta dish    Casserole

Total Time 4260S

Prep Time 2100S

Cook Time 2160S

Yield 6

Number Of Ingredients 11

10 ounces baby spinach (about 10 cups), or 1 (10-ounce) package frozen chopped spinach
3 cloves garlic
12 ounces low-moisture whole-milk or part-skim mozzarella cheese, shredded (about 3 cups)
1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought)
3 tablespoons olive oil, divided
1/4 teaspoon red pepper flakes
3/4 teaspoon kosher salt, divided, plus more for the pasta water
6 ounces dried jumbo pasta shells (about 20)
1 (15- to 16-ounce) container whole-milk ricotta cheese (about 2 heaping cups)
1/4 teaspoon freshly ground black pepper
1 (about 24-ounce) jar marinara sauce (3 cups), divided

Steps:

  • Arrange a rack in the top third of the oven and heat the oven to 375°F.
  • If using frozen spinach, thaw 10 ounces according to package directions. Transfer to a clean kitchen towel, roll it up in the towel, and squeeze out all the excess moisture.
  • Mince 3 garlic cloves. Grate 12 ounces low-moisture mozzarella cheese on the large holes of a box grater (about 3 cups). Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup).
  • Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons of the olive oil in a large high-sided skillet over medium heat until shimmering. Add the garlic and 1/4 teaspoon red pepper flakes and sauté until fragrant, about 1 minute. If using fresh baby spinach, add 10 ounces a few handfuls at a time and stir until just wilted, about 5 minutes. If using frozen spinach, add to the pan and cook, stirring occasionally, until the liquid has evaporated, about 2 minutes. Season with 1/4 teaspoon of the kosher salt. Remove from the heat and let cool slightly while you parboil the shells.
  • Add 6 ounces jumbo pasta shells to the pot of boiling water and cook until barely al dente, about 9 minutes or according to package directions. Drain, drizzle with the remaining 1 tablespoon olive oil while still in the strainer, and toss to coat.
  • Add 15 to 16 ounces ricotta cheese, 1 cup of the mozzarella, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan of spinach and stir to combine.
  • Spread 1 cup of marinara sauce from a 24-ounce jar into a 9x13-inch baking dish. Stuff each shell with a generous spoonful (about a heaping tablespoon) of the ricotta mixture and place them filling-side up in the dish. Spoon the remaining 2 cups marinara sauce over the shells and sprinkle with the remaining 2 cups mozzarella and Parmesan.
  • Bake uncovered until the cheese is melted and the sauce is bubbling, about 30 minutes. Let cool on a wire rack for 5 minutes before serving.

Nutrition Facts : SaturatedFatContent 10.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 40.5 g, SugarContent 14.5 g, ServingSize Serves 6, ProteinContent 19.9 g, FatContent 23.9 g, Calories 456 cal, SodiumContent 896.1 mg, FiberContent 3.7 g, CholesterolContent 0 mg

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